I suppose my post doesn't add a lot to this discussion...
I wanted an Egg many years ago but the price turned me off. No way it would turn out food good enough to warrant the cost...right? A couple years went by and I accidentally hit a deal to buy a new Kamado Joe. I compared it to the Egg and didn't need long to see I was getting a great cooker at a much better price. I bought it immediately. Hallelujah!....I got saved!...My life of gas-grilling ended right there, lol.
We have a Regular Joe for the 2 of us, but it easily handles enough food for 6-8 people. I would buy the same size again, mainly because good lump charcoal isn't cheap and I usually don't need the capacity of an XL unit. I have put butts in the kamado at 10pm and smoked them until 4pm the next day without adding more charcoal. A whole turkey fits in there easily. Big briskets...no problem. In short...I will never be without a kamado-style cooker again as long as I can grill.
Some foods we do regularly: Baby back ribs, beef brisket, smoky bbq beans, roasted chicken, grilled chicken, steaks, loins, chops, smoked and grilled meatloaf, smoked stuffed bell peppers, gourmet pizzas and flatbreads, kebabs, pineapple rings, salmon, scallops, asparagus, elote (corn), burgers, brats, sausage, smoky chili, pork butt and plenty more. I like the fact I can smoke something until it is nearly complete, then crank up the fire to 500 or more for a final sear/browning or glazing. Steaks are a piece of cake....throw them on at 600 degrees and sear each side to desired appearance. Then shut off the air supply and starve the fire. The steaks will finish cooking in all that retained heat, smoke and humidity. Poke them occasionally with an instant-read digital thermometer (can't live without one) and pull them when they hit your temp. Ours are usually 125 internal and serve up medium rare 3-5 minutes later.